This seasonal warm salad with ripe fruit, nuts, fresh herbs, and cheese makes a charming accompaniment to any table. Enjoy as a side or main dish with our Arcus Vineyard Pinot Noir and see the vibrant flavors in both shine.
Cook your farro. In a large pot, bring water to a boil. Add farro and salt, reduce heat to medium, and simmer. Cook until the farro is chewy and tender – about 20 – 40 minutes. When cooked, drain and set aside.
Meanwhile, whisk together olive oil, sherry vinegar and shallot in a large mixing bowl. Add salt and black pepper to the dressing, to taste. Remove two tablespoons of dressing and set aside, leaving the bulk of the dressing in the bottom of the mixing bowl. Transfer just-cooked, warm farro to the mixing bowl. Stir so that the farro soaks up the dressing.
Arrange farro, stone fruit wedges, and fennel slices on a lovely serving platter. Scatter marcona almonds, goat cheese and mint over the top. Drizzle the remaining 2 tablespoons of dressing over the salad. Season with additional sea salt and black pepper to taste.
Serves 6 as a side dish, or 3 as a main.
